Recycled Bread 2: Kvass-Potato Paprikash

i
I guess Russia just invaded Hungary. Either that, or I am feeling sentimental about all the potato paprikash I ate there, and I want to recreate the experience with the things I have available. Primarily: leftovers from making kvass, a Russian drink made from stale bread soaked in water, sugar, yeast, mint, and lemon. The leftovers are a ball of mushy bread goo, and I couldn’t think of anything better to do with bread than make, um, bread. Next time you try out kvass-making, you know what to do next. Of course, you can make this bread without the kvass mush too. Substitutes are listed in the notes.

Kvass-Potato Paprikash Bread

As with my other recycled bread, this is a fairly dense loaf. It can stand alone as a hearty breakfast slice, but still makes a great sandwich, or a delicious appetizer sliced, roasted, and served with vegan mint raita.

Ingredients:
2 cups leftover mush from making kvass*
1 cup cornmeal SD starter
½ cup water kefir
2 tbsp molasses
2 tbsp kimchee brine (or water with salt and garlic)
2 potatoes, 1 grated, 1 chopped in thin slices
1/3 cup chopped leek
¾ cup polenta OR ¼ cup polenta and ½ cup recycled grain (leftover rice or something)
2 tbsp nutritional yeast
3 tbsp sweet or medium paprika powder plus some for garnish
¼ cup canola oil
2 tsp baking powder

Directions:

1. Mix the sourdough starter with the molasses, polenta/polenta+grain, and water kefir. Leave covered in a warm place for 12-24 hours.
2. Preheat the oven to 375 F(190 C)
3. Mix in everything but the oil and combine very well.
4. Heat the oil until bubbly and mix it quickly into the dough.
5. Scrape the dough into an oiled, floured casserole dish (makes a cornbread shaped loaf) and garnish with paprika.
6. Put in the oven and reduce heat to 350 F (175 C)
7. Bake for 30 minutes or until the loaf begins to come away from the sides. Cool before slicing

Notes:
*Subsititute: a leftover cooked grain, blended up into a thick mush (don't add liquid) would work fine, as would mashed potatoes and some flour. Or add another grated potato and enough flour to get a good consistency. Or, combine the above ideas.